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Broma Butter Blossoms
Broma Butter Blossoms
Rated 5.0 stars by 1 users
Author
The Broma Team
Servings
48
Prep Time
30 minutes
Cook Time
10 minutes
Broma butter blossom cookies made with Broma dark chocolate almond and lentil butter are a delightful twist on the classic peanut butter blossom cookie. These cookies feature a soft and chewy base made with Broma dark chocolate almond and lentil butter, and are topped with a sweet and creamy chocolate kiss.
Ingredients
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½ cup butter, softened
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½ cup Broma Dark Chocolate Almond and Lentil Butter
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½ cup white sugar
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½ cup packed brown sugar
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¾ teaspoon baking soda
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½ teaspoon cream of tartar
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¼ teaspoon salt
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1 egg
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2 tablespoons milk
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½ teaspoon vanilla extract
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1 cup whole wheat flour
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1 cup all-purpose flour
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3 tablespoons white sugar
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2 tablespoons ground almonds
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48 milk chocolate candy kisses with almond, or as needed
Directions
Preheat oven to 350F
Beat butter and Broma dark chocolate almond and lentil butter in a large mixing bowl with an electric mixer on medium-high speed until creamy, about 30 seconds. Beat in 1/2 cup sugar, brown sugar, baking soda, cream of tartar, and salt until thoroughly combined. Beat egg, milk, and vanilla extract into moist ingredients.
Beat whole wheat flour and as much of the all-purpose flour as the mixer can handle; stir remaining flour into dough.
Combine 3 tablespoons sugar with ground almonds in a shallow bowl. Pinch off dough and roll into 1-inch balls; roll balls in almond-sugar mixture. Place cookies 2 inches apart on ungreased baking sheets.
Bake in the preheated oven until edges are firm and tops are cracked, 8 to 10 minutes. Immediately press a chocolate almond kiss into middle of each cookie; let cool.